Name: Beef rib roast with potato purée and roasted beetroot
Cook time: 100 min
Total time: 100 min
Yield: 4
Ingredients: 2 kilogram beef standing rib roast; 1/4 cup (60ml) olive oil; sea salt flakes; 2 teaspoon cracked pepper; 600 gram small beetroot, scrubbed, trimmed; 1 kilogram sebago potatoes; 40 gram butter, chopped; 2/3 cup (160ml) milk, warmed; 1/3 cup (80ml) cream, warmed; 1/4 cup finely grated fresh horseradish

Ingredients

2 kilogram beef standing rib roast

1/4 cup (60ml) olive oil

sea salt flakes

2 teaspoon cracked pepper

600 gram small beetroot, scrubbed, trimmed

1 kilogram sebago potatoes

40 gram butter, chopped

2/3 cup (160ml) milk, warmed

1/3 cup (80ml) cream, warmed

1/4 cup finely grated fresh horseradish

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Tie beef with kitchen string at 2cm intervals. Brush beef with 1 tablespoon of the oil; sprinkle with salt and pepper. Toss beetroot in remaining oil; add to dish. Roast, uncovered, about 20 minutes.

3.Reduce oven temperature to 180°C (160°C fan-forced); roast beef and beetroot, uncovered, further 1 hour or until beef is cooked as desired and beetroot are tender. Remove beef from dish; cover, stand 20 minutes. Continue roasting beetroot further 15 minutes or until tender.

4.Meanwhile, boil, steam or microwave potatoes until tender; drain. Mash potatoes; push through a sieve or mouli into a large bowl. Stir in butter then gradually beat in warmed milk and cream.

5.Serve beef with roasted beetroot, potato purée and horseradish.

Women's Weekly Food